Some Suggestions on First Baking and Second Baking

1. If you want to bake below # 35, it is recommended that you bake once, especially for lovers who like to drink Espresso or use French Press.

two。 Please note that baking equipment is really restrictive. The simple type of roaster is indeed difficult to express the middle and later flavor of beans, especially the two baking degrees of # 65 and # 55, and the general simple type is not easy to bake. On the other hand, # 65 and # 55 represent the mature flavor of beans in taste, unlike the bitter and sweet flavor of caramel below # 45.

3. Among Taiwan's gluttons, many prefer the acid performance of beans and the complexity of the early stages of beans. It is a pity that there is less discussion of mature flavor (not deep-baked flavor). This flavor is easy to be cooked by hand or siphon, so we might as well discuss it more.

4. The famous "Peet's" coffee in the United States has beans roasted below # 35, which is considered deep roasting. They think that this method of baking plus a French filter kettle to brew is a human delicacy, which is another school of theory. after all, there has been a debate in the coffee industry in the United States for long enough!

5. The baking temperature depends on the machine, and the temperature detection points of many machines are different, which should be judged by the degree of baking you want (including the appearance and profile of beans).

6. For the cooking temperature after baking, it is recommended that you use different temperatures to cook: for the manual type, I suggest 83 ℃ ~ 85 ℃; for the siphon type, you should pay attention to the fact that when the water rises to the upper seat, it is not too hot, so that it will not smell scorched. At the same time, a small fire should be used.